Parks (Blueberries) - Restaurant
14815 Longwoods Rd, Bothwell ON N0P 1C0 · Restaurant
28 inspections
- Required
0 infractions
- Required
0 infractions
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0 infractions
- Required
0 infractions
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0 infractions
- Required
1 infraction
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
- Ensure food contact surfaces and equipment are cleaned and sanitized as often as necessary to maintain them in a sanitary condition
- Food contact surfaces are cleaned and sanitized as often as necessary to maintain them in a sanitary condition s. 16, 21, 22.
- Required
4 infractions
- Single-service containers and articles are protected from contamination s. 7(1)h
- Ensure single-service containers and articles are kept in such a manner and place as to prevent contamination
- Multi-service articles are cleaned and sanitized after each use s. 21(1, 2)
- Ensure utensils are cleaned and sanitized as often as necessary to maintain them in a clean and sanitary condition
- Potentially hazardous food is held at 4°C (40°F) or less s. 27(1) a
- Ensure all potentially hazardous foods are stored at 4°C (40°F) or less
- All food is protected from contamination and adulteration s. 26(1)
- Ensure all food is protected from contamination and adulteration
- Single-service containers and articles are protected from contamination s. 7(1)h
- Required
2 infractions
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Cleaning required around, under, and behind kitchen equipment, counters, and baseboards
- Observed certified Food Handler employee working at time of inspection s. 32
- Register staff for a certified food handler training program such that at least one certified staff member is present in the food premises during all hours of food service operation
- Floors, walls, and ceilings clean and in good repair s. 7(1)c, d, g
- Required
0 infractions
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0 infractions
- Follow-up
0 infractions
- Required
2 infractions
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Ensure chlorine sanitizer is at least 100 ppm at 24°C or greater for at least 45 seconds
- Multi-service articles are cleaned and sanitized after each use s. 21(1, 2)
- Mechanical dishwasher is properly constructed, designed, and maintained s. 20
- Required
0 infractions
- Required
1 infraction
- Potentially hazardous foods being held hot are held at or above 60°C (140°F) after cooking/rapid reheating. s. 27(1) b
- Ensure potentially hazardous foods are being held hot at or above 60°C (140°F) or above after cooking/rapid reheating.
- Potentially hazardous foods being held hot are held at or above 60°C (140°F) after cooking/rapid reheating. s. 27(1) b
- Required
0 infractions
- Required
0 infractions
- Required
2 infractions
- Food is held at 4°C (40°F) or less s.32 / 33
- Ensure all hazardous foods are stored at 4°C (40°F) or less
- handwashing basin with supplies of soap and paper towels in dispensers s.20(1)(c)
- Provide paper towels in a dispenser at hand basin in food preparation area
- Provide soap in a dispenser at hand basin in the food preparation area
- Food is held at 4°C (40°F) or less s.32 / 33
- Required
0 infractions
- Required
0 infractions
- Required
2 infractions
- Food is held at 4°C (40°F) or less s.32 / 33
- Mechanical dishwashing: Wash / rinse water clean, water temperature, timing cycles, sanitizer s.77
- Required
0 infractions
- Required
1 infraction
- Food protected from potential contamination and adulteration s.22 / 23 / 26 / 27 / 36
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions
- Required
0 infractions